Page 5 - Turkey Book from Meathead

33. Add wood, but not too much 34. Setting up your grill
35. Setting up your smoker
36. Rotisserie cooking
37. Vertical roasters work
38. Setting up your indoor oven
39. Close smoking
40. Cooking and doneness temperatures 41. Don’t overheat, don’t overcook
42. Please use digital thermometers
43. Serving temperature
44. Plan for carryover cooking
45. Is pink meat safe?
46. What about red or pink juices?
47. Do not rest or tent with foil
48. Taking your bird over the river and through the woods
49. How to carve a turkey
50. Why Thanksgiving is special, and fighting the War on
Thanksgiving
51. Wine for turkey
52. How do grills and smokers work? 53. Charcoal grills
54. Gas grills
55. Smokers
56. About wood
IV. -RECIPES-
57. About Spice And Herb Blends (a.k.a. “Rubs”)
58. Simon & Garfunkel Rub
59. Hawaiian Huli-Huli Teriyaki Brinerade And Sauce 60. Kansas City Classic BBQ Sauce
61. The Ultimate Turkey
62. Granny's Gravy
63. Turkey Parts
64. That Valuable Carcass
65. Breasts Only
66. Drumsticks Only
67. Disney Style Drumsticks
68. Sous Vide Que, A High Tech Turkey Recipe
69. Spatchcock Turkey With Sage Butter
70. Deep Fried Turkey
71. Thanksgiving On A Bun
72. Turketta: Stued And Smoked Turkey Breast
73. Smoked Turkey Pot Pie